HEALTHIER CINNAMON ROLL PANCAKES (GF, DF, REFINED SUGAR-FREE)
on Apr 07, 2026
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These healthier cinnamon roll pancakes have all the cozy cinnamon roll flavor, but in a version that’s way easier to pull off on a busy morning.
When you’re craving homemade cinnamon rolls but don’t have the time or energy to make them from scratch, make these Healthier Cinnamon Roll Pancakes!
They’re stacked high and drizzled with a refined sugar-free cinnamon sauce and a maple cream glaze.
In this recipe, almond flour creates a light and fluffy batter. But what makes this dish special is the combination of two cinnamon roll sauces.
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First, a cinnamon sauce made from dates, maple syrup, and cinnamon. And because you can’t have a cinnamon roll without frosting, there’s also a maple cream recipe for you to drizzle (generously) over the top.
Hope you love these! Let me know what you think on my Instagram @olivia.adriance.
Key Ingredients for Healthy Cinnamon Roll Pancakes
Here’s what you’ll need for this delicious take on a classic pancake recipe.
- Almond Flour: Naturally gluten-free almond flour is a great choice for many gluten-free baking recipes. You could swap for gluten-free all-purpose flour as well.
- Baking Powder: This leavening agent gives the pancakes their rise.
- Cinnamon: A necessary ingredient for cinnamon roll pancakes.
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Pin It- Almond Milk: Any type of nut milk will work here, or even regular dairy milk.
- Eggs: Because this recipe calls for four eggs, I don’t suggest using an egg alternative.
- Maple Syrup: You’ll use some in the pancake batter as well as the cinnamon sauce and maple cream drizzle.
- Dates: Nutrient-dense dates are packed with fiber and potassium, and help provide a quick energy boost. Be sure to soak the dates overnight in room-temperature water. This ensures they blend up easily for the cinnamon sauce.
- Coconut Milk Cream: For the maple cream drizzle, you’ll use the thick, luscious cream from the top of a can of room temperature coconut milk. I use @nativeforestbrand, which has a nice soft layer of cream at room temperature. You could also buy a can of coconut cream, but the final texture may be slightly different.
How to Make Cinnamon Roll Pancakes
Make the pancakes:
Gently whisk together the dry ingredients (almond flour, baking powder, salt, and cinnamon) in a medium-sized bowl and set aside.
In a small bowl, whisk together the almond milk, eggs, maple syrup, and vanilla extract.
Slowly add the wet ingredients to your dry ingredients, mixing until well combined.
Heat a pan over medium-low heat and grease it with coconut oil.
Add about a 1/3 cup of batter to the pan and cook for 2 to 3 minutes. Flip and cook for 1 to 2 minutes. Repeat until your batter is gone.
Make the cinnamon sauce:
Add the soaked dates, maple syrup, and about a 1/4 cup of reserved date-soaking liquid to start out to a blender and blend.
You can play around with the amount of liquid you add here until you reach your desired consistency. (Note: If using a large blender, you may want to double the batch.)
Make the maple cream drizzle:
Stir the coconut cream and maple syrup (starting with about 1 tablespoon) together until you arrive at your desired sweetness and consistency.
Stack and enjoy:
Serve your stack of pancakes with drizzles of the cinnamon sauce and maple cream over the top. Enjoy!
More Sweet Breakfast Recipes:
- Chocolate Protein Pancakes with Warm Strawberry Sauce (Gluten-Free, Dairy-Free)
- Gluten-Free Starbucks Copycat Pumpkin Cream Cheese Muffins
- Orange Creamsicle Protein Smoothie
- Protein-Rich Chocolate Strawberry Overnight Oats
HEALTHIER CINNAMON ROLL PANCAKES (REFINED SUGAR-FREE)
Ingredients
For the Pancakes:
- 3 cups almond flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ⅔ cups almond milk
- 4 eggs
- 2 tablespoons maple syrup (plus more for serving)
- 2 teaspoons vanilla extract
- Coconut oil for greasing your pan
For the Cinnamon Sauce:
- 1 ½ cups dates, soaked overnight or for 15 minutes in hot water (reserve the liquid the dates are soaked in)
- ⅓ cup maple syrup
- 1 teaspoon cinnamon
For the Maple Cream Drizzle:
- Cream from the top of a can of room temperature coconut milk (I use Native Forest Brand, which has a nice soft layer of cream at room temp)
- Maple syrup to sweeten and thin to your preference
Instructions
- Gently whisk together the dry ingredients (almond flour, baking powder, salt, and cinnamon) in a medium-sized bowl and set aside.
- In a small bowl, whisk together the almond milk, eggs, maple syrup, and vanilla extract.
- Slowly add the wet ingredients to your dry ingredients, mixing until well combined.
- Heat a pan over medium-low heat and grease it with coconut oil.
- Add about a 1/3 cup of batter to the pan and cook for 2 to 3 minutes. Flip and cook for 1 to 2 minutes. Repeat until your batter is gone.
- While the pancakes are cooking, make the sauces.
- For the cinnamon sauce, add the soaked dates, maple syrup, and about a 1/4 cup of reserved date-soaking liquid to start out to a blender and blend. You can play around with the amount of liquid you add here until you reach your desired consistency. (Note: If using a large blender, you may want to double the batch.)
- For the maple cream drizzle, stir the coconut cream and maple syrup (starting with about 1 tablespoon) together until you arrive at your desired sweetness and consistency.
- Serve your stack of pancakes with drizzles of the cinnamon sauce and maple cream over the top. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
